EXECUTIVE CHEF – Tanoa International Hotel

Key Responsibilities

• Maintain full operational knowledge of recipes, standards, portion sizes and presentation of all menu items
• Achieve and maintain budgeted food cost targets
• Ensure food is prepared and presented to the highest quality standards
• Enforce and uphold strict hygiene and food safety procedures in line with Company policies
• Demonstrate strong organizational and leadership skills
• Build and maintain effective working relationships with team members
• Oversee day-to-day operation of the department in accordance with Hotel policies and procedures.

Requirements

• Diploma in Hospitality or relevant qualification.
• Minimum of 3-5 years in a similar role or Executive Sous Chef’s role in a property of comparable size.
• Proven experience with tandoor and/or wood fired ovens, including an open/public cooking environments.
• Strong knowledge of all kitchen operations and procedures.
• Excellent English communication skills.
• Ability to work flexible shifts.
• Strong analytical, financial, and problem-solving skills.
• Calm, professional, and adaptable approach to leadership Solid administration and organisational capabilities.

How to Apply